In this special feature, we’d like to introduce basic procedure to make “Dashi” from various ingredients such as “kombu kelp”, “dried bonito”, “dried sardine” and so on. Besides, we also show you how to convert hard water to soft one, which is consider to be the core for nice dashi-flavor. In japan, we use soft water. So first of all hard one should be converted to soft one to brew savory Dashi. We hope you can take a lot of cues from these contents. Let’s try it.
Head chef of Japanese cuisine of Tokyo Kaikan